Fermented foods.  Part II,  Technological interventions / 
edited by Ramesh C. Ray and Didier Montet 
 - xii, 513 pages :  illustrations ;  24 cm. 
 - Food biology series .
 - Food biology series .
<br/><br/>Includes bibliographical references and index 
<br/><br/><label>ISBN: </label>9781138637849 
<br/><br/><label>Subjects--Topical Terms: </label><br/>Biochemistry<br/>Fermented foods<br/>Food--Biotechnology<br/>Food--Composition